Gourmet Escargot at www.tovahcaviar.com

Escargot are an exotic delicacy of culinary elegance. Delightful, they complement many exquisite dishes. Two distinguished types of escargot exist: The Helix and the Achatine. We have an excellent selection of both frozen and canned French Escargot. Click on the pictures below for more information.

Escargot Plate with Handle, Ceramic 4.4 lb.

Ceramic Escargot Snail Plate with Handle - 4.4 lb/2 kg, Taiwan. Make your escargot dish as authentic as if you were dining in a Parisian bistro. Just place the escargot in any of the 6 slots available and "voila!", dinner is served.

Escargot Achatine in Puff Pastries 5 oz.

12 Achatine (Achatina Fullica) - Cocktail pastries with garlic butter - 5 oz/150 gr by Escal, France. These Escargot will make an outstanding appetizer for your next dinner party. Heat and serve in 8 minutes! Direction for use: Take the escargot pastries out of the packaging and place them in a plate. Heat the pastries in a pre-heated oven at 200°C / 392°F during 6-8 minutes. Serve hot with a dry white wine.

Escargot Shells Large Empty 24 pcs.

Escargot Shells Large Empty - food snails - 24 pcs, France. Serve your escargot authentically.

Escargots Achatines in Garlic Butter 4.2 oz.

12 Very Large Achatines - Escargot shells with garlic butter a la bourguignonne - 4.2 oz/120 gr by Escal, France. These escargot will make an outstanding appetizer for your next dinner party. Heat and serve in 12 minutes! Direction for use: Place escargots in pre-heated oven for approximately 12 minutes. Temperature: 410°F/210°C. Remove as soon as butter boils. Serve while hot. Ingredients: Achatines (Achatina Fullica) food snails, butter, parsley, garlic, shallots, salt, pepper.

Escargots Helix in Garlic Sauce 4 oz.

Escargots Helix a la bourguignonne in garlic sauce - 12 extra large escargot shells frozen - 4 oz/114 gr by Escal, France. These escargot will make an excellent appetizer for your next dinner party. Heat and serve in 12 minutes! Direction for use: Place escargots in pre-heated oven for approximately 12 minutes. Temperature: 410°F/210°C. Remove as soon as butter boils. Serve while hot. Ingredients: Helix lucorum snails, parsley, Butter, Shallot, Garlic, salt, pepper.

Extra Large Escargot Achatines Snails 72 pcs – 28 oz/800 gr by Terroirs d’ Antan, France.

Extra Large Escargot Achatines Snails 72 pcs – 28 oz/800 gr by Terroirs d’ Antan, France. Ingredients: Achatina Fulica, water.Easy Open Can Direction for use: Drain and rinse snails in hot water. Place 1 snail in each shell (that has been cleaned before in boiling water) or in the hole of the ceramic escargot tray. Top each snail with a knob of garlic & herb butter. Place in pre-heated oven, about 400 F and remove when butter begins to bubble. Serve hot.

Extra Large Escargot Helix Snails 72 pcs – 28 oz/800 gr by Terroirs d’ Antan, France.

Extra Large Escargot Helix Snails 72 pcs – 28 oz/800 gr by Terroirs d’ Antan, France. Ingredients: Helix Lucorum, water. Easy Open Can Direction for use: Drain and rinse snails in hot water. Place 1 snail in each shell (that has been cleaned before in boiling water) or in the hole of the ceramic escargot tray.Top each snail with a knob of garlic & herb butter. Place in pre-heated oven, about 400 F and remove when butter begins to bubble. Serve hot.

French Escargot Achatines 7.05 oz.

Very Large Achatines Escargot Snails 24 pcs – 7.05 oz/200 gr by Terroirs d’ Antan, France. Easy Open Can Ingredients: Achatina Fulica, water Direction for use: Drain and rinse snails in hot water. Place 1 snail in each shell (that has been cleaned before in boiling water) or in the hole of a ceramic escargot tray. Top each snail with a knob of garlic & herb butter (prepared as in the recipe below). Place in pre-heated oven, about 400 F and remove when butter begins to bubble. Serve hot.

French Escargot Helix 7.05 oz.

Very Large Helix Escargot Snails 24 pcs – 7.05 oz/200 gr by Terroirs d’ Antan, France. Easy Open Can Ingredients: Helix Lucorum, water Direction for use: Drain and rinse snails in hot water. Place 1 snail in each shell (that has been cleaned before in boiling water) or in the hole of a ceramic escargot tray. Top each snail with a knob of garlic & herb butter (prepared as in the recipe below). Place in pre-heated oven, about 400 F and remove when butter begins to bubble. Serve hot. Garlic & Herb Butter: Blend 1 lb softened butter, 1 clove finely chopped garlic, 2 tbsp chopped shallots, 4 tbsp chopped parsley, salt and pepper to taste.

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Ceramic Escargot Snail Plate

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